RYZON Mock Nut Bread, Mrs. W. G. W. Tupper, Minneapolis, Minn. 10 RYZON Currant Loaf, Mrs. H. B. Clement, Bristol, N. H. 10 RYZON Steamed Brown Bread, Mrs. A. L. Cayzer, Evanston, Ill. 11 RYZON Oatmeal Bread, Mrs. Anna Tackmeyer, New York City 11 RYZON Economical Bread, Mrs. Willard Steele, Chattanooga, Tenn. 12 RYZON Apple Corn Bread, Miss Emma L. Morse, Oxford, Mass. 14 RYZON New Virginia Corn Meal Spoon Bread, A. C. Wood, Washington, D. C. 14 RYZON Sweet Potato Pone, Mrs. C. W. Tilden, Los Angeles, Cal. 15 RYZON Wholesome Corn Muffins, Miss Sarah E. Gibson, Hagerstown, Md. 15 RYZON Rice and Corn Meal Bread, Miss Emma Collins, Albany, Cal. 15 RYZON Corn Parker House Rolls, Mrs. Mary E. Hall, Jamestown, N. Y. 16 RYZON “Hot-Dog” Dainties, Mrs. John W. Tolson, Washington, D. C. 17 RYZON Cheese Drop Biscuit, Forecast Modern School of Cookery 18 RYZON Buttermilk Biscuit, Mrs. J. B. MacEntire, Roanoke, Va. 19 RYZON Prune Biscuit, Mrs. Fred Friedlander, N. Y. City 19 RYZON Apple Muffins, Mrs. C. W. Tilden, Los Angeles, Cal. 20 RYZON Squash Muffins, Mrs. A. R. Corwith, Southampton, N. Y. 20 RYZON Oatmeal Breakfast Gems, Miss Emma Collins, Albany, Cal. 21 RYZON Corn Muffins, Mrs. Eleanor Ackerman, Brooklyn, N. Y. 21 RYZON Bran Gems, Mrs. M. J. Harding, Detroit, Mich. 22 RYZON Quick Sally Lunn, Mrs. A. M. Crum, Florence, Ala. 23 RYZON Quick Coffee Cake, Mrs. Mehmert, Olney, Ill. 23 RYZON Hot Walnut Sandwiches, Mrs. Reynolds Casey, Flushing, Mich. 23 RYZON Rice Griddle Cakes, Mrs. Inglis H. Brown, Lexington, Mass. 25 RYZON Hoover Pancakes, Mrs. E. D. Cole, Brooklyn, N. Y. 26 RYZON Blueberry Griddle Cakes, Mrs. Herman Waddy, Washington, D. C. 27 RYZON Clam Fritters, Miss Ruth Fredericks, Oak Ridge, N. J. 27 RYZON Economy Fritters, Mrs. W. H. Frickey, Rochester, N. Y. 27 RYZON Prune Cake, Mrs. Edgar M. Hall, Oelwein, Ia. 36 RYZON Canadian War Cake, Mrs. Gertrude Haig, Edmonton, Canada 36 RYZON Jelly Roll, Marion Harris Neil, Jersey City, N. J. 37 RYZON Dried Apple Cake, Mrs. Georgianna Dewey, Ann Arbor, Mich. 39 RYZON Mock Caramel Cake, Miss M. Deller, Milwaukee, Wis. 40 RYZON Molasses Layer Cake, Miss Nellie E. Adams, Tacoma, Wash. 42 RYZON Peanut Cookies, Miss Louise Fahrig, Philadelphia, Pa. 46 RYZON Economical School Cookies, Margaret L. Evans, Lancaster, Pa. 47 RYZON Corn Meal Doughnuts, Mrs. George A. Clarke, Mulino, Ore. 48 RYZON Potato Fried Cakes, Mrs. Clarence G. Horton, Sand Lake, N. Y. 49 RYZON Callas, Miss Helen Wilson, Ames, Ia. 49 RYZON Fruit Bars, Mrs. James Richards, Houghton, Mich. 51 RYZON Tea Table Dainties, Mrs. Kate Lowry, Chicago, Ill. 51 RYZON Old Fashioned Molasses Cake, Mrs. Ella Smith, Brooklyn, N. Y. 51 RYZON Betsy Jumbles, Mrs. J. C. Merril, N. Y. City 51 RYZON Cocoanut Buns, Mrs. John W. Bogart, Hackensack, N. J. 51 RYZON Oatmeal Shortbread, Mrs. Isa Williams, School House, Cedar, B. C. 52 RYZON French Cookies, Mrs. M. L. Nenans, Winslow, Ill. 53 RYZON Apple Pie, Mrs. G. Medler, Chevey Chase, Md. 61 RYZON Apple Drops, Mrs. M. Eskolin, N. Colebrook, Conn. 64 RYZON Steamed Suet Pudding, Mrs. C. N. Bollers, N. Y. City 66 RYZON Puffs, Mrs. Edward Albes, Washington, D. C. 67 RYZON Excellent Peach Pudding, Mrs. F. W. French, S. Oil City, Pa. 67 RYZON Egg Noodles, Mrs. Belle Failing, Sedalia, Colo. 70 RYZON Potato Soup, Mrs. A. D. Fraser, Burlington, Wash. 71 RYZON Rice Corn Pudding, Miss Frances R. Dickey, San Juan, P. R. 72 RYZON Salmon and Tomato, Mrs. Cora Lee Wallace, Topeka, Kan. 72 RYZON Beef Loaf, Miss Harriet Romer, Elmira, N. Y. 73 RYZON Potato Puff, Mrs. Allan Bancroft, Maywood, Ill. 73 RYZON Cheese Omelet, Mrs. Mary Fredericks, Oak Ridge, N. J. 73 RYZON Artichokes à la Remoulade Shells, Miss Carine Carruthers, Seattle, Wash. 73 RYZON Beefsteak Pie, Miss Nora Longeway, Spring Bank, Alberta, Canada 74 RYZON “War-Meat” Loaf, Mrs. Clara E. Wells, Paton, Ia. 75

COMPARATIVE ECONOMY OF RYZON

At its price RYZON is less expensive to use than other baking powders sold at less per pound.

You buy baking powder by the pound, but it is generally used by measurement. RYZON contains 110 or more, averaging about 114, level teaspoonfuls to the pound. Other phosphate baking powders average about 95 level teaspoonfuls to the pound. We have found no other phosphate powder to contain as many as 100, and some brands of the calcium phosphate type have been found to contain only 88, level teaspoonfuls to the pound. Cream of tartar powders show a wider variance, with an occasional lighter measuring pound approaching RYZON in number of level teaspoonfuls contained, but the average pound of cream of tartar powder contains considerably fewer level teaspoonfuls than a pound of RYZON.

Furthermore, less RYZON is required by measurement for equal efficiency in baking, as ¼ to ½ more, by measurement, of so-called cheaper baking powders is ordinarily used to get less perfect baking results than easily obtained with RYZON used as directed on the labels or in the RYZON recipes.

Hence, RYZON is more economical in use, as well as superior in quality and baking results.

SAVING EGGS BY USING RYZON

When more eggs are called for than you care to use, you can reduce the cost of a recipe by using ¼ level teaspoonful of RYZON for each egg omitted. Often ⅓ to ½ of the eggs are omitted in this way by those desiring economy.